Chicken with mushroom cream sauce

Ingredients

• 4 tablespoons. Butter
• 2 tablespoons. White onion, finely chopped
• ¼ libra fresh mushrooms, sliced
• 4 chicken breasts, boneless/skinless
• Lemon juice
• Salt and White Pepper
• Butter for one side of wax paper circle
• ¼ cup chicken broth
• ¼ dry white vermouth (you could also use white wine)
• ½ cup milk
• 2 tablespoons. Flour
• 2 tablespoons. Fresh parsley, chopped
• Dash lemon juice

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Preparation

• Heat oven to 400 degrees. Cut a wax paper circle that will fit inside the casserole you choose; butter one side of it.
• On top of stove; melt butter in a covered casserole/pot that has a lid and can be placed in the oven. Add onions; cook for about 1 minute. Add sliced mushroom; cook for about 1 or 2 minutes, but don't brown.
• Rub the chicken breasts with lemon juice and season both sides with salt and white pepper. Place chicken breasts in the casserole and turn in the butter, coating both sides. Place wax paper circle (butter side down) on top of chicken. Cover the pan and place in oven.
• To cook the chicken for 6 - 8 minutes. The breasts were not quite done. Remove the pan from the oven. Remove the wax paper circle and place the chicken on a serving plate.
  
• Place pan on stove and turn heat on medium. Bring the mushrooms and butter to a sizzle. Add the flour and stir for a minute to cook the flour.
• Add the chicken broth and vermouth; whisking until well combined. Add the milk and whisk. ½ cup was plenty for my sauce you can always add a little more if necessary. Finish off with a few drops of lemon juice and the fresh chopped parsley.
• Serve the chicken with a serving of the mushroom cream sauce on top. Sit back and wait for the accolades.

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